Lunch Menu
Dining at No.131
Lunch
**Gluten free options available for most of our dishes, please ask your server.
BAO BUNS
Katsu Chicken 12.50
Pickled Cabbage & Curry Sauce
Asparagus & Carrot Kakiage (V) 7.50
Sriracha Mayo
Chinese Barbecue Pork Belly 8.50
Pineapple Relish
SUSHI / SASHIMI:
Salmon Nigiri 12.50
Lightly Seared, Ponzu Caviar & Truffle Yuzu Miso Sauce
Seabass Tempura Roll 13.50
Miso Sauce
Tempura Soft Shell Crab Roll 14.50
Avocado, Cucumber, Yukari & Garlic Wasabi Mayonnaise
Organic Salmon Sakura 14
Organic Salmon Sashimi Flower, Tosazu Sauce, Sake & Mirin Vinegar
Sashimi Platter 18
Salmon, Tuna, Seabass, Hamachi (12 Pieces)
STARTERS:
Edamame Bean Bowl 6
with Sea Salt Flakes
Shiitake Mushroom & Spring Vegetable Broth (Pb) 11
Tofu, Ginger & Chilli
(Add Vermicelli Noodles 1.50)
Yellowfin Tuna Tartare 13
Black Sesame, Soy, Avocado, Mango & Wasabi Tobiko
Korean Beef Tartare 13.50
Diced Beef Steak, Kimchi, Baby Gem & Crispy Rice Noodles
Avocado Hummus (Pb) 11
Pea Shoots, Smoked Paprika & Toasted Seeds
Cornish Rock Oysters 4 Each
Thai Red Chilli Nam Jam, Crispy Onion & Coriander or
Classic Shallot & Red Wine Vinegar
SALADS:
Japanese Garden Sangchoo (V) 15
Wild Rice, Feta, Radish, Edamame, Pea Shoots & Spicy Citrus Dressing
Tataki Beef Salad 14
Bulgogi Sauce, Mixed Leaf & Apple
Poke Bowl (Pb) 12.50
Raw Vegetable Salad, Edamame & Spicy Soy Dressing
Add: Miso Salmon 6 / Tofu 4 / Teriyaki Chicken 4
MAINS:
6oz Cheeseburger 14
French Fries, Tomato & Sriracha Relish
Pan Seared Seabass 19.50
Tiger Prawns, Laksa Flavoured Rice, Crispy Kale
Miso Glazed Salmon 22.50
Chilli Fried Pak Choi Edamame, Spring Onion & Sesame
Spaghetti Vongole 16.50
Palourde Clams cooked in Vino Bianco, Garlic, Chilli & Parsley
Ashdale Farm 10oz Sirloin 24.50
Pleasantly Marbled 30 Day Aged Steak, Miso Butter & Fries
131 Crispy Aromatic Duck 18.50
Steamed Rice, Soy & Sesame Sauce
Pistachio Crusted Lamb Cutlet 23.50
Celeriac Purèe & Madeira Sauce
Josper Grilled Chicken Teriyaki 18.50
Charred Corn, Baby Leeks & Wild Rice
Chinese Barbecue Aubergine (Pb) 15
Crispy Tofu, Spiced Carrot Puree & Pan fried Pak Choi
Risotto Tartufo con Parmigiano (V) 22.50
Black Truffles & Parmigiano-Reggiano
SIDES: All 4.50
Red & Yellow Chicory Salad with French Mustard Vinaigrette (Pb)
Wilted Spinach (V)
Raw Vegetable Salad, Spicy Soy Dressing (Pb)
Fries or Sweet Potato Fries (Pb)
(Add Dips – Wild Garlic Mayo, Hazelnut Mayo 1.5 each)
Avocado & Olive Oil (Pb)
Coconut Steamed Rice
Truffle, Parmesan & Parsley Fries (V) 6.50
** V = Vegetarian, PB = Plant Based
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